White Chocolate Rolled Log
Ingredients:
For the sponge cake:
– 4 eggs
– 100 g sugar
– 100 g flour
– 30 g cocoa powder
For the filling:
– 200 g white chocolate
– 200 ml liquid cream
– 100 g fresh raspberries
For the decoration:
– Icing sugar
– Fresh raspberries
– Mint leaves
Instructions:
1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking paper.
2. In a bowl, whisk the eggs and sugar until the mixture whitens and doubles in volume.
3. Add the sifted flour and cocoa, mix gently so as not to collapse the mixture.
4. Pour the dough onto the baking sheet and spread it evenly. Bake for 10-12 minutes.
5. Unmold the sponge cake onto a damp tea towel sprinkled with icing sugar. Carefully roll it up with the tea towel and leave to cool.
6. For the filling, melt the white chocolate with the liquid cream in a bain-marie. Leave to cool.
7. Unroll the cooled sponge cake, spread the white chocolate ganache, arrange the raspberries and roll up again.
8. Refrigerate the rolled log for at least 1 hour.
9. Decorate with icing sugar, fresh raspberries and mint leaves before serving.
Preparation time: 30 minutes | Cooking time: 10-12 minutes | Resting time: 1 hour | Servings: 8 people
